Warm Gooey Double Chocolate Cake
Prepare to indulge in pure decadence with this *Warm Gooey Double Chocolate Cake*, a dessert lover’s dream come true! Featuring molten centers and a rich, chocolatey core, this easy-to-make recipe combines semi-sweet chocolate chips, a touch of dark chocolate, and a hint of cocoa powder to create layers of deep, velvety flavor. With just 15 minutes of prep and 12 minutes of baking, these individual chocolate lava cakes are perfect for satisfying those late-night cravings or impressing dinner guests with minimal effort. Serve them warm, straight from the ramekins, or invert them onto plates for an elegant presentation. Top with powdered sugar, whipped cream, or a scoop of vanilla ice cream for the ultimate indulgence. Designed to wow every chocoholic, this baked delight is the perfect fusion of simplicity and gourmet flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Unsalted butter
- 180 grams Semi-sweet chocolate chips
- 50 grams Dark chocolate bar (chopped)
- 60 grams All-purpose flour
- 30 grams Cocoa powder (unsweetened)
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 pinch Salt
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 as needed Butter or cooking spray (for greasing)
- 1 as needed Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 200°C (400°F). Lightly grease four 6-ounce ramekins with butter or cooking spray and set them on a baking tray.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 20-second intervals, stirring in between, until smooth and glossy. Stir in the chopped dark chocolate until fully melted, then set aside to cool slightly.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, and a pinch of salt.
In a separate bowl, beat the eggs and vanilla extract until frothy. Pour the egg mixture into the melted chocolate mixture, mixing until thoroughly combined.
Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared ramekins, filling them about three-quarters of the way full.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center remains slightly gooey. Do not overbake as the centers should be molten.
Remove the ramekins from the oven and let them rest for 2 minutes. Carefully run a knife around the edges if you wish to invert them onto plates, or serve directly in the ramekins.
Optionally, dust the cakes with powdered sugar before serving and pair with ice cream or whipped cream.
Nutrition Facts
Calories |
3214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 374.3 g | 136% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 280.2 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 229 mg | 18% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
